#Smoked pulled pork rest time skin
#Smoked pulled pork rest time mac

When picking out a pork shoulder or butt at the grocery store, make sure the fat cap is intact, but there is no skin on the pork. A pork shoulder might also be sold with the skin on, which you donвЂ™t want for this recipe. They can be used interchangeably in this recipe, but I recommend a bone-in pork butt whenever possible.ДЄ pork butt has more fat and marbling than a pork shoulder, which means more fat will cook down into the meat, making it juicier and more flavorful. Actually a pork butt and pork shoulder both come from the shoulder of the pig. The name вЂњpork buttвЂќ is confusing because this cut of pork does not actually come from the rear end of the pig. WhatвЂ™s the difference between a pork shoulder and pork butt? Remove the foil or butcher paper from the pork, use your hands with gloves, meat claws or two forks to shred the pork. Once the internal temperature reaches 203 degrees, remove the pork from the smoker, keep it wrapped and let it rest for 30-60 minutes. Use grill-safe heavy duty foil, or food grade butcher paper to wrap the pork shoulder, then place it back on the smoker until it reaches 203 degrees Fahrenheit, about 4-5 hours. Pull the pork from the smoker when it reaches an internal temperature of 160 degrees Fahrenheit and the fat begins to split on top of the pork. While the pork is on the smoker, spritz the outside of the pork shoulder approximately every 30 minutes with apple juice. Smoke until the internal temperature reaches 160 degrees Fahrenheit, about 4-5 hours. Place the seasoned pork butt fat side up on the smoker. This will help keep the pork moist throughout the cooking process. Place a water pan in the smoker filled with water. Preheat the smoker to 275 degrees Fahrenheit. Sprinkle the prepared dry rub onto the pork butt and rub it in, making sure to cover the entire outside of the pork with the rub. This will help the rub stick to the pork. Combine black pepper, salt, paprika, garlic powder and onion powder in a small bowl. Place a piece of plastic wrap over the bowl and place in the refrigerator for 8-10 hours, or overnight.

Add an additional 16 ounces of water, or enough to cover the pork butt. Set aside to cool for 10-15 minutes, then pour over the pork butt in a large bowl or bag. Stir for 2-3 minutes, or until the sugar and salt are dissolved into the water. Once the water is boiling, add salt and sugar. In a small pot on the stove, bring 16 ounces of water to a boil. What kind of pellets or wood should I use?.

WhatвЂ™s the difference between a pork shoulder and pork butt?.

At the end of the day, everyone is rewarded with an incredible meal!ДЄfter checking out all of my tips and tricks in this post, youвЂ™ll be armed and ready to make the best smoked pork shoulder of your life!! We love to throw a pork butt and brisket on the smoker in the morning, then hang out with friends all day, having drinks and playing games. Now IвЂ™m excited to share this tested and perfected Smoked Pork Butt recipe with you!ДonвЂ™t be intimidated to smoke your own pulled pork at home, most of the time is spent hands-off, just letting the smoker do itвЂ™s thing. I spent years researching methods from award winning pitmasters, watching videos from Texas BBQ king Aaron Franklin and testing out recipes on the smoker. Since I got my first Traeger grill in 2017, IвЂ™ve been on a mission to make a Smoked Pulled Pork recipe that was on par with the amazingness of my families smoked brisket. Growing up in Oklahoma, beef was the name of the game! My families Smoked Brisket recipe has been passed down for 3 generations and continues to be one of the most popular recipes on the blog.

#Smoked pulled pork rest time mac

Pair the smoked pork shoulder with my DadвЂ™s Famous BBQ Baked Beans and Smoked Mac and Cheese for a complete meal! Combine the perfect rub with an overnight brine, and a low and slow smoke, to create melt in your mouth Texas-style pulled pork! Make incredibly tender, juicy and flavorful Smoked Pulled Pork with this easy recipe.